In a small pan, saute 1/3 stick margarine with the bell pepper, onions and celery, till onions are translucent. While hot, add velveeta and mayo, mix well.

In a 9"x 13" greased baking dish, add the canned veggies, stirring to mix well. On top of these veggies, place canned chicken pieces. Sprinkle dried lemon peel on top of chicken/veggies. Spread velveeta mixture evenly on top of casserole.